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Chicken Vegetable Soup for a Crowd

Readers' Recipes (featured column)
submitted by C6Js 

This will make over 30 bowls of chicken vegetable soup that can be frozen for later meals.
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1 10lb bag of chicken legs (fill pot with water about 2 inches above chicken)
1 large can of green beans or 3 small cans
1 large or 3 small cans of corn
1 box of elbow macaroni
2 cans crushed tomatoes
1 can diced tomatoes
1 can tomato sauce
Salt, pepper, garlic powder, onion powder


Boil chicken legs for about 30 min or until cooked, do not discard water as this will be your broth. Take out chicken, peel from bones when cool. Bring broth to a boil, cook macaroni according to package directions. When done drain veggies except tomatoes and put in pot. Put peeled chicken back in pot no bones, peel small enough for bite size pieces. I use a very large pot. Be careful when boiling chicken that it doesn't burn on bottom.

Enough soup to feed an army!

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